Buttermilk Fried Chicken

I love fried chicken. The Malay kind, the Korean kind, the US kind, the Japanese kind… I can’t imagine a country without their own fried chicken version!

Today, instead of spending lots of money ordering KFC or Texas Fried Chicken in, I decided to make my own for the family.

It starts with marinating the chicken in buttermilk for a couple of hours in the fridge. Before that, add salt to the chicken and then marinade. I’ve tried not adding salt to the chicken before and only to the flour mixture and I must say, the chicken came out pretty bland.

After that, coat the pieces in seasoned flour. Here, I use my own recipe based on the kind of spices that I like.

In this tray, I’ve added two cups of plain all purpose flour, two tablespoons of corn flour, two tablespoons of smoked sweet paprika, two teaspoons of garlic powder, two teaspoons of salt and a few rounds of freshly ground black pepper.

Remove marinated chicken and place them in
another tray. Here, I have one whole chicken cut up and six pieces of tender inner fillets.

For the broccoli slaw, I’ve cut up into small florets 1 small head of broccoli and one carrot, thinly sliced. To it I added, 1 small tub (200g) of Greek yogurt, one tablespoon of Japanese kewpie mayonnaise, one tablespoon of cider vinegar, some sea salt and black pepper mixture. Mix well and refrigerate.

And that’s all there is to it! Fry the chicken till done by mixing them to the flour mixture, serve with the slaw and mashed potatoes. I made a simple mash by boiling and ricing russet potatoes, adding salt, milk, butter and pepper. Top with mushroom soup as a sauce (I always have ready made frozen soup in the freezer.)